I’ve brought a colorful salad to you today… the Moroccan chickpea and carrot salad! I saw a post about December foods to enjoy that are in season, and this salad checks off five of them.
I LOVE chickpeas. I eat them out of the can, straight up. Weird to some. But I also eat sweet potatoes for breakfast, so what can I say? This comes together fast and can be served hot or cold (So its perfect for those who still have chilly weather in the north or warm weather in the south.)
1 1/2 teaspoon cumin
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon chili powder
1 cup chopped carrots
1 cup chopped beets
1 can chickpeas, seasoned with cinnamon
2 cups of chopped kale
2/3 cup chopped dates, raisins and apricots (a mix or opt out what you don’t like)
Garnish- chopped almonds
Preheat oven to 375 degrees. Toss the carrots and beets in some orange juice and olive oil and roast for 30 minutes or until done. In the last 5 minutes, add the chickpeas.
In a bowl or jar, whisk together the dressing ingredients. Set aside.
In a medium bowl, combine the roasted carrots, beets and chickpeas, dried fruit and almonds. Gently toss until everything is evenly coated. Serve over a bed of fresh spring mix or lightly roasted kale. Simple and delicious!